Satisfy cravings with this easy sweet potato cranberry gratin Perfect side dish that blends flavors and textures for a delicious meal 152 chars
Ingredients
Scale
4 medium sweet potatoes, peeled and thinly sliced (about 2 pounds)
1 cup fresh or frozen cranberries
1 cup heavy cream
1 cup shredded sharp cheddar cheese
1 tablespoon olive oil
2 tablespoons maple syrup
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 cup breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Peel and thinly slice your sweet potatoes.
Lightly grease a 9×13 inch baking dish with olive oil.
Arrange half of the sweet potato slices in the bottom of the dish and sprinkle some cranberries over the first layer.
Continue layering with the remaining sweet potato slices and more cranberries.
In a bowl, whisk together the cream, maple syrup, minced garlic, salt, pepper, nutmeg, and cinnamon. Pour this over the layered sweet potatoes and cranberries.
Sprinkle the shredded cheddar cheese generously on top.
Top with breadcrumbs for a delightful crunchy finish.
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, until tender and golden brown.
Allow to cool for a few minutes before serving.
Notes
A delicious and comforting Sweet Potato & Cranberry Gratin perfect for autumn gatherings and weeknight dinners.
